Day: August 20, 2009

Posted on
by

Eggplant Charmoula

Charmoula is a Moroccan spice blend that can be used for eggplant, but it is also commonly used for fish, other meats and vegetables. Other spices not mentioned in this recipe that can be used in Charmoula are black pepper, chilli peppers and saffron.

2 medium eggplants, about 1 1⁄2 lbs.
Coarse salt
1 clove garlic, peeled and minced
1 tsp. sweet paprika
Pinch hot paprika
3⁄4 tsp. ground cumin
3 tbsp. finely chopped fresh cilantro
3 tbsp. finely chopped fresh parsley
3 tbsp. fresh lemon juice
1⁄2 cup extra-virgin olive oil

1. Slice eggplant into 3⁄4″ rounds and sprinkle lightly on both sides with salt. Place in a colander, cover with a cloth, and weigh down the slices with a heavy pot or cans for 30 minutes, until the eggplant exudes its bitter juices.

2. Preheat the oven to 350°. To make charmoula, whisk together garlic, paprikas, cumin, half of the cilantro and parsley, lemon juice, 2 tbsp. of the olive oil, and salt to taste in a small bowl; set aside.

3. Pat eggplant slices dry with paper towels and lightly brush each slice with olive oil. Spread them in a single layer on a baking sheet and bake until tender and golden, about 25–30 minutes. This will prevent eggplant from absorbing too much oil during frying. Remove eggplant from oven and set aside to cool completely.

4. Heat remaining olive oil in a medium skillet over high heat. Add slices one by one to hot oil and fry until crisp and brown on both sides, about 1 minute per side. Drain on paper towels and transfer eggplant slices to a shallow dish.

5. Whisk charmoula once more and drizzle over eggplant. Sprinkle remaining cilantro and parsley on top. Let stand 1 hour, then serve at room temperature.

Baba Ganoush

This is a Middle Eastern eggplant dish that can be used as a dip or spread.

  • 1 1/2 lbs eggplant
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 2 tsp Minced fresh garlic
  • 3 tbsp Sesame tahini or yogurt or sour cream
  • 1/4 cup Chopped parsley
  • 1/2 cup Toasted pine nuts (optional)
  • 2 tbsp olive oil

Directions

1 Preheat oven to 400 °F.

2 Prick eggplant all over with a fork.

3 Bake whole until tender (about 30 minutes).

4 Remove from oven, halve and scoop out the flesh.

5 Blend in a food processor with the lemon juice until smooth.

6 Mash the salt and garlic together and combine with the eggplant, along with the tahini or yogurt or sour cream.

7 Cool and stir in the parsley and pine nuts (optional).